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Chocolate Banana Cupcakes

Yields: 16 cupcakes

Ingredients (for cupcakes)

1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup finely pureed ripe bananas
3/4 cup semisweet chocolate chips
1 tbsp ground cinnamon

Ingredients (for the chocolate buttercream)

12 tbsp. softened butter
2 cups powdered sugar
8 tbsp. dark cocoa
2 tsp. pure vanilla extract
3-4 tbsp. milk
--Optional: A few drops of banana creme flavoring
--Optional: Yellow sprinkles

Directions In a large bowl, combine the flour, cinnamon, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt, pureed bananas and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

**For the “kid version” I also added the following buttercream to the top. However, it’s probably a little overkill for most adults.


Beat the butter until smooth in the mixer. Turn mixer off and add the powdered sugar. Slowly restart the mixer and beat the butter and sugar together until fluffy. Add extract(s) and milk and continue to beat until light and fluffy. Pipe on to cooled cupcakes. Top with sprinkles!



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Englewood, Colorado, United States
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